Lip On Rib Eye Steak
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Lip On Rib Eye Steak, NAMP 1112A, is derived from the Lip On Rib Eye Roll, NAMP 112A, by cutting it into Steaks.

The “Lip” is a bit of muscle (Serratus dorsalis & Longissimus costarum) and related intermuscular fat from the bottom of the Rib closer to the Plate Primal Cut. The Lip itself is not fabulous eating, though it can be palatable and it can be trimmed off or left on. When purchasing, a Lip-On cut the price per pound paid for the steak should be less than for a Lip-Off steak because you are buying a significant amount of fat as well as steak.

Availability

Lip On Rib Eye Steak is available all year long.

Production

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.

Culinary Uses

The Lip can offer some flavor and protection to the cooking meat, but this particular cut already has significant Marbling and should remain moist during cooking in most cases.

Lip On Rib Eye Steak is a tender Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tender, it can be Thin or Thick depending on how it is cut, it is Moist, and Lean. Using the Home Plate we would call it Cooked, Tender, Thin or Thick, Moist, and Lean or noted in the home plate shorthand Lip On Rib Eye Steak would be (C, T2T3-T4, M, L).

Lip On Rib Eye Steak is best cooked using the following techniques: GrillingBroilingBaking, Spit RoastingRoasting,SautéingPan FryingDeep Fat FryingSous-vide and Smoking.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Lip On Rib Eye Steak as a Serving Size.

Gluten Free

Yes

Low Fat

No

Low Calorie

No

Purchasing

When shopping for Lip On Rib Eye Steak, look for Lip On Rib Eye Steak that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker.

Storage

Raw Lip On Rib Eye Steak should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Lip On Rib Eye Steak is Marinated or oiled. Raw Lip On Rib Eye Steak will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Lip On Rib Eye Steak should be refrigerated for up to 1-3 days.